Artichokes with Sun-dried Tomato Aïoli

Artichokes with Sun-dried Tomato Aïoli
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 4

    fresh artichokes

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)

    coarse salt

  • 1 Tbsp.
    (15 mL)

    minced garlic

  • 1 Tbsp.
    (15 mL)

    minced sun-dried tomatoes

  • 2

    egg yolks

  • of salt

  • 1 cup
    (250 mL)

    olive oil


Cut off stems and tips of artichokes.

Stand artichokes stem-side down in boiling water and cook uncovered for 30 minutes or until stems are tender and leaves are easily pulled out.

Remove to a plate and drain head down.

Cool in the refrigerator.

In a small bowl, combine egg yolks, lemon juice and salt, and whisk until thick.

Add olive oil in a thin stream, whisking all the time.

When mayonnaise is desired consistency (the amount of oil may vary), stir in garlic and sun-dried tomatoes. Adjust seasoning.

Pull out centre leaves of artichokes.

With a small spoon, scoop out the fuzzy cone or «choke».

Spread leaves like petals and spoon aïoli into the centre.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007